Malting for Brewhouse Performance*

Abstract

In many instances brewhouse performance cannot be predicted from a finished malt specification. This is particularly so for factors such as lautering, yeast performance, filtration and head character. There are two aspects involved in improving the brewing performance of malt. Firstly, an understanding of the malt characteristics affecting particular aspects of the brewing process and secondly an understanding of how the malting process affects or can be controlled to optimise these characteristics and thus their performance. In this work the relationship between barley variety, steeping pattern, malt quality and brewing performance is investigated. Six different barley varieties were micromalted in a Seeger micromalting unit under four different steeping regimes. Sub-samples were taken at intervals during steeping for enzyme analysis and measurement of water distribution. Following steeping, the samples were germinated and kilned using standard micromalting conditions. Finished malts were analysed by standard EBC methods for routine malt quality parameters including apparent attenuation limit. Worts were tested for total β-glucan content, β-glucan molecular weight distribution, filter plugging potential and carbohydrate levels. A sub set of malt samples were then micro-brewed and tested for β-glucan molecular weight (MW) distribution, beer filterability and foam stability.